Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.
The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.
As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:
You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.
Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.
Further information about the studies on the Master's programme website.
Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.
Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:
You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.
You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.
Unique in New Zealand
The breadth and depth of Massey University’s postgraduate microbiology programme is unique in New Zealand.
Find out more about the Master of Science parent structure.
The Massey University Master of Science (Microbiology) is a multi-disciplinary postgraduate qualification that will give you the research skills to move up the hierarchy of your career, or move onto more in-depth research.
You will learn from world-leading specialists in microbiology and related areas like biochemistry, genetics, biotechnology, food science, plant pathology, immunology and epidemiology.
At Massey we use a diverse range of molecular, cellular, plant and animal model tools to investigate the molecular biology of diseases. We also use metagenomics and other advanced genomic technologies to study microbial communities in the environment, including those that may be health threat if found in food or medical environments.
Our biomedical interests are diverse. We research the mechanisms of neurological, skeletal and muscular disorders, infectious microbial diseases and cancer.
Facilities available to you include our microscopy and imaging centre, genomics and dna sequencing facility, protein analysis suite (mass spectroscopy, x-ray crystallography, nmr), bioreactors and fermentation facilities.
Microbiology is an essential science that helps us understand the microbes in the environment, including those that dwell in the soil, air and water, in our food and inside people, animals and plants.
Understanding microbiology can:
You will gain the advantage of learning in a multi-disciplinary environment. Massey has world-leading expertise in many areas of science, especially veterinary, animal, health and environmental science. You can take advantage of this for your learning and research to look at microbiological sub-disciplines, such as environment/ecology, food and biotechnology.
During your study you will gain a contemporary, relevant view of microbiology which is in line with topical research and developments in the area. You will be exposed to the latest discoveries and research.
There is a well-established community of fundamental scientists and students involved in a broad range of microbiological and microbiology-inspired research at Massey. We work together to share discoveries and research and provide peer support.
Postgraduate study is hard work but hugely rewarding and empowering. The workload of the Master of Science (Microbiology) replicates the high-pressure environment of senior workplace roles.
Postgraduate study is not just ‘more of the same’ as undergraduate study. Our experts are there to guide but if you have come from undergraduate study, you will find that postgraduate study demands more in-depth and independent study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.
This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.
You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.
The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.
The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.
Demand is growing across the world for experts in food science, and GCU’s MSc Food Bioscience produces highly trained graduates to meet this demand. Through this programme, you will explore the fascinating world of food science and gain the skills for a rewarding career.
Whether by ensuring high standards in food safety, innovating preservation techniques, or boosting nutrition in kids’ favourite foods, there are so many ways for food scientists to make a positive impact and support the common good.
The curriculum puts science first and educates students on the classical aspects of food science.
Plus, with an independent research project that supports your individual interests and career goals, you’ll build both practical skills and specialised expertise.
The department is home to a UKAS-accredited food science laboratory that supports practical investigation and real-world impact, contributing to the common good in our field and our community.
Our well-regarded faculty pursue a wide range of food science research:
Food Science; Skills for Professional Practice for Biosciences; Food Commodities; Food Microbiology and Biotechnology; Project and Workshop; Food Quality and Safety Assurance; Instrumental Techniques for Food Analysis; Food Toxicology; Research Project; and Industrial Placement.
A key part of the curriculum is the three-month placement in the food industry, enabling you to put your knowledge to work in the real world. The MSc Food Bioscience programme will help you build skills for success in the food science industry, beginning with your first job.
This is the only MSc in Food Bioscience in Scotland accredited by the IFST Institute for Food Science & Technology.
We use a wide range of learning and teaching methods to ensure that you have both the necessary knowledge and understanding of business and management and a portfolio of intellectual and personal skills.
Each module on the programme uses its own learning, teaching and assessment strategy to achieve learning objectives. Assessment methods vary between modules and may include unseen examinations, class tests, essays, management reports, case studies, presentations, and group work.
The learning and teaching methods we use ensure that our programme is both vocationally relevant and academically challenging. Our approach is student-centred, practical, participative and relevant to the needs of employers.
We've moved away from the traditional teacher-centric learning to a more independent learning approach, where you are encouraged to develop critical thinking skills.
As an expert in food science with practical, career-focused training, your job prospects will be excellent. Graduates can find work in a variety of areas, including food manufacturing, food processing, new product development and research, food safety process development, quality assurance and marketing.